{"id":8278,"date":"2016-05-21T22:04:44","date_gmt":"2016-05-21T22:04:44","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=8278"},"modified":"2016-05-21T22:04:44","modified_gmt":"2016-05-21T22:04:44","slug":"crab-cakes-tomato-mint-chili-salsa-asparagus-with-thyme","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=8278","title":{"rendered":"crab cakes, tomato-mint-chili salsa; asparagus with thyme"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-8281\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/05\/crab_cake_asparagus.jpg\" alt=\"crab_cake_asparagus\" width=\"600\" height=\"450\" \/><\/p>\n<p>The Greenmarket-sourced crab cakes were as wonderful as always, and they hit it off with the radish micro greens; the salsa was a little different from so many earlier versions, and the ingredients somewhat more eccentric; and I think the addition of thyme sprigs worked pretty well with the excellent roasted local\u00a0asparagus, shown below before it went into the oven.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-8286\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/05\/asparagus_thyme_roasted.jpg\" alt=\"asparagus_thyme_roasted\" width=\"450\" height=\"600\" \/><\/p>\n<ul>\n<li>two crab cakes from PE &amp; DD Seafood (the ingredients are crab, egg, flour, red &amp; green peppers, garlic, salt, pepper, breadcrumbs, mayonnaise, milk, celery, and parsley), heated in a heavy copper\u00a0pan, 3\u00a0to 4\u00a0minutes to each side,\u00a0served on a salsa\u00a0composed of 6\u00a0Backyard Farms Maine \u2018cocktail tomatoes\u2019 from Whole Foods, which had been\u00a0chopped and combined\u00a0with salt, freshly-ground black pepper, a bit of homemade French Basque\u00a0<em><a href=\"https:\/\/en.wikipedia.org\/wiki\/Espelette_pepper\">piment d\u2019Espellate<\/a><\/em>\u00a0we had purchased in a small town north of Baie-Comeau, Quebec last year from the producer\u2019s daughter, some\u00a0dried <em>Itria-Sirissi chili, peperoncino di Sardegna intero<\/em> from Buon Italia, chopped peppermint from Lani\u2019s Farm, some\u00a0chopped stems of ramps from Berried Treasures, the crab cakes finished with a sprinkling of\u00a0radish micro greens from Two Guys From Woodbridge<\/li>\n<li>eighteen\u00a0asparagus spears from Phillips Farm,\u00a0trimmed, the stems of the larger stalks peeled, then rolled, along with a handful of thyme sprigs, in a\u00a0little more than a\u00a0tablespoon of olive oil and a little sea salt, roasted at 425-450\u00ba for about 15 to 20 minutes, removed to two plates, the juice of an organic lemon squeezed over the top<\/li>\n<li>the wine was an Oregon (Willamette) white,\u00a0<a href=\"https:\/\/us.nakedwines.com\/wines\/scott-kelley-pinot-gris-willamette-2015.htm?region=NY\">Scott Kelley Pinot Gris Willamette 2015<\/a><\/li>\n<li>the music was <a href=\"http:\/\/www.naxos.com\/catalogue\/item.asp?item_code=C10203\">Mozart&#8217;s Divertimenti Nos. 10 and 11, Sandor Vegh directing the\u00a0Camerata Salzburg<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>The Greenmarket-sourced crab cakes were as wonderful as always, and they hit it off with the radish micro greens; the salsa was a little different from so many earlier versions, and the ingredients somewhat more eccentric; and I think the addition of thyme sprigs worked pretty well with the excellent roasted local\u00a0asparagus, shown below before &hellip;<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-8278","post","type-post","status-publish","format-standard","hentry","category-meals-at-home"],"_links":{"self":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/8278","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=8278"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/8278\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=8278"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=8278"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=8278"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}